In a small bowl combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.
Add the crab meat, bread crumbs, chopped parsley and lemon zest to the bowl. Gently fold mixture together with your hands until just combined. Take care not to shred the crab meat any more.
Shape into 6-8 crab cakes, about ½ cup each and place on a plate or baking sheet. Cover and refrigerate for at least 1 hour.
Add 2 tablespoons oil to a large nonstick pan and heat over medium heat. Cook crab cakes until lightly browned, about 3-5 minutes. Add more oil if needed and gently over. Cook 3-5 minutes.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)